Kala Campbell

I will never stop being curious . . .

And if I'm lucky, I'll never stop learning either. Most recently I've been immersed in the latest UX/UI trends. Visit the Top Ten page for some valuable tools. I am always on the lookout, so please consider me a resource, I'm happy to help!

I also encourage you to get in touch if you have a favorite source of inspiration to share or if you want to chat some more about what you discover here. 

Mycology

FROM FIBERSHED to FOOD

I'm still figuring out how to forage and identify mushrooms safely, so I rely on several wonderful teachers to help me avoid anything that isn't edible! I've learned that many of the mushrooms also yield vibrant dyes for yarns and fabrics.

I was studying how to use them for that purpose when I followed a whim to let one skill inform the other: I was in the middle of using a spice mill to grind the mushrooms I had dehydrated into dye powder, when I decided to try it with edible mushrooms instead - resulting in a rich flour.

I substituted 3/4 cup of the flour I made into Thomas Keller's seven yolk pasta dough recipe, and ended up with a beautiful home-made pasta, that is perfect with a grilled steak.

You can find a great step-by-step technique video with the former "Chef de Cuisine" at the French Laundry here: 

Timothy Hollingsworth

FRENCH LAUNDRY 7 YOLK PASTA

1. 1 cup (8 ounces) All-purpose flour

2. 3/4 cup Mushroom flour

3. 6 Large egg yolks

4. 1 Large egg

5. 1 1/2 teaspoons Olive oil

6. 1 tablespoon milk

7. Add a touch more flour as needed

Chef Steps

favorite CULINARY resource

I love these guys - Their library covers everything from basic knife skills to full length courses. Of all the tutorial videos I've watched, I really think these are the best. 

Cape Cod

WINTER

Probably my favorite time of year on the Cape is wintertime. There's a vibrant community of park rangers dedicated to keeping this incredible National seashore well taken care of. I've developed a deep respect for what they do there, and encourage you to visit.

Grenada

SUMMER

I learned that you haven't tasted Uni - until you've tasted it straight from the sea. I was absolutely adamant that I couldn't stand the stuff. But during a recent vacation on the island of Grenada, I was reintroduced to it - and it was unlike anything I had ever been forced to eat in a sushi restaurant.

My friends and I came across a group of local fisherman one afternoon, as we were stopping for some lunch on a lesser known sandbar. 

We traded some of our beer for the chance to taste some of what they had caught that day and baked fresh in the shell. I could barely believe how delicious it was. Each bite had a sweet utterly unusual flavor with notes of nutmeg? Maybe a hint of caramel? A truly unforgettable experience!

Color Inspiration

Passifloraceae

It never ceases to amaze me what a resource nature is for designers. Ocean creatures like nudibranchs, Lichen, passion flowers . . . it's my constant go-to.

Open Space Technology 

THE LAW OF TWO FEET

I recently participated in an Agile Open Space meet-up.

There was no set agenda, but there were also no constraints placed on anyone's contribution or your participation. The results were amazing.

There was only one rule:

"If at any time you find yourself in a situation where you are neither learning nor contributing, use your two feet, go someplace else."

If you have never experienced Open Technology in action, I can only encourage you to seek it out. It will change the way you think about team work and leadership.

Ludwigslust, Germany

HOME AWAY FROM HOME

I am a traveller at heart because I practically grew up on a plane.  I still had family back in Germany and the U.K., so I flew back and forth a lot. That trend continued throughout my professional life and with it came a love for food, culture and kindness. 

Among my favorite places is the one my mother grew up in. The village of "Ludwigslust" was once a part of East Germany, the name means "Ludwig's Happiness" and the castle which is it's centerpiece was built as a hunting estate in the 1700's. 

My favorite time of year to visit is during the holidays when all the sweets are on display and "Gluhwein" (Mulled wine) is being served everywhere you go. 

"Gluhwein" 

SPICED WINE FOR THE HOLIDAYS

Here are step-by-step instructions on how to prepare authentic German Spiced wine for the holidays. It is a really fun thing to do with friends, and you can find all the supplies you need here: 

GERMAN DELI

Rowing Crew

HEAD OF THE CHARLES 2018

I learned how to row in a competitive eight during graduate school and eventually became a USRowing Referee.

I recently relocated from California back to Boston, the place that I visited at least once a year for the "Head of the Charles" Regatta, the largest 2-day event in the world.

This year will mark my 15th season as I return to join the team at River Control. I will spend my days stationed on a launch at the point where the competitors enter the starting chute.

It's my job to help maintain safety and fairness, and get crews onto the course in numerical order, ready to navigate the bridges along the Charles River, beginning at the Boston University Bridge.

Mr & Mrs Smith

LUXURY TRAVEL

Shhhh! If you dream of finding unusual places in exotic locations you would rather keep to yourself, this is a must have membership. From over-the-top to attainable luxury, this is the best go-to site for absolutely unforgettable life experiences.

JOIN